What it is
Garofalo Casarecce N°88 is a dry pasta shape with a short, twisted form and a grooved surface that holds sauce. It is a versatile pantry staple for professional first courses.
Producer and format
The reference comes from the Garofalo pasta factory and is supplied in a 3 kg professional pack. The format is suited to regular restaurant and catering production.
Organoleptic profile
The curled shape gives a firm, structured bite when cooked according to the pack instructions. Its grooves and central fold collect tomato, vegetable, meat, pesto and creamy sauces without needing a heavy preparation.
Professional uses and quantities
Use 80 to 100 g of dry pasta as a starting portion for a first course, adjusting to the menu and accompaniments. Cook in boiling salted water, drain at the desired bite and finish in the sauce with a little cooking water when useful.
Common mistakes to avoid
Do not rely only on the clock: taste the pasta before draining. Avoid overcooking the curled shape and do not rinse it before a hot sauced preparation, because the surface should remain able to bind with the sauce.
Storage and handling
Keep the unopened pack in a cool, dry pantry. After opening, close the sack carefully and protect it from humidity, heat and contamination.
LAPA logistics in Switzerland
LAPA supplies the 3 kg Garofalo pack across Switzerland as a practical dry-pantry format. It supports planned replenishment for restaurants, pizzerias, hotels, caterers and other food-service kitchens.
Who it is for
This reference is for professional kitchens that need a recognisable Garofalo pasta shape for varied menus. Casarecce work especially well where the sauce-holding form and consistent portioning matter.
